This science project is a Fab Lab SUPER STAR! Delicious, multifunctional, and taking FULL ADVANTAGE of high energy kids, making homemade butter pulls triple duty as food science project, chemistry experiment, AND thoughtful, useful DIY product or gift once spruced up. King and I had a blast shaking this one up and you will, too. WATCH NOW
Heavy/Whipping Cream (room temperature)
Tip: Reuse pickle and jelly jars for this project!
Pour your room temperature heavy cream into the jar. Close it tight and get to shakin’! You’ll need to shake vigorously for between 5 and 20 minutes. Me and King shook for about 10 minutes to get our result. BUTTER! You can add a pinch of salt or leave it as is for sweet cream. Keep this experiment in the fridge or it’ll melt.
Fab Lab Science Explanation
I am sure someone has told you that oil and water don’t mix but it does! Well, sort of. You see, milk and cream are whats known as an emulsion. Milk is basically water with about 5%-10% protein and fat globules. Cream is milk with 15-25% Fat globules. A globule is a super tiny membrane filled with fat molecules think of a microscopic water balloon. Now, because these globules are so small and fat is lighter than water it floats! This forms a stable suspension, a colloid! The bigger the globules, the slower it moves, the thicker the milk or cream.
When shaken around, the membranes smash against each other and break apart. The fat then spills out and clumps together with its neighbor, separating from the water. When enough of this happens it forms two new substances: a solid (butter) and a liquid (buttermilk)!